1. Goal 4.01:Explain the role of the menu in a culinary business.

2. marketing/planning tool type of customers layout and type of equipment needed type/skill level of workers type and number of supplies needed

4. needs/lifestyles target customers types of foods amount customers are willing to pay marketing tool

5. Keep prices of all menu items in a range. Not too high, not too low Customers tend to avoid menu items that look out of place.

6. stick to a theme or type of food Give people what they expect. ex: French food at a French restaurant

7. equipment determines what dishes/food can be served

8. skill level of the kitchen staff determines menu items more skill, more complex menu items

9. location dictates what dishes are on the menu ex: coastal- seafood midwest- beef ethnic neighborhoods

10. what is the latest craze ex: healthy eating, gluten free, etc.

12. offers the same dishes everyday for a long period of time often serve different people everyday hotels, ethnic restaurants, fast food restaurants

13. offer menu items for a set period of time ex: meatloaf every Monday usually in institutions that serve the same people everyday schools, universities, colleges, hospitals, factories, military

14. lists dishes that are available on that particular day offer many specialty items listing daily specials at any type of restaurants

15. offers each food and beverage item priced and served separately family style

16. entrée usually includes soup or salad, potato or rice, vegetable, meat appetizer and dessert priced separately

17. complete meals- appetizer to dessert for one set price set banquet menu (all served the same menu) not necessarily true for this menu

18. complete meal for a set price customer chooses one selection from each course elegant restaurants some banquets